DELVO-YOG Improved mouth feel in low-solid yoghurt drinks
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DSM Food Specialties B.V.
DELVO®-YOG
Improved mouth feel in low-solid yoghurt drinks
Drinking yoghurt is seen as a healthy dynamic product, competing against soft drinks through the use of small,
portable bottles, product innovation and expanded distribution1. There are many varieties around the world;
among which are yoghurt drinks that contain relative low amounts of solids. These yoghurts are made with milk
with the addition of water, whey and/or fruit-juice before or after fermentation. This low content of solids
could however result in a reduced mouth feel in the end product. DELVO®-YOG Flow Velvet cultures are
especially developed to increase this mouth feel, while allowing a higher addition of water/whey/fruit-juice.
DELVO®-YOG
DELVO®-YOG is a range of versatile cultures which provides solutions for different viscosities, flavours and post-
acidification levels and is therefore ideal for set, stirred and drinking yoghurts. The FVV-30 series from the
DELVO®-YOG Flow Velvet group are ideal to improve the mouth feel of low solid drinking yoghurts. DELVO®-YOG
cultures are available both in lyophilized and frozen formulations with their phage alternatives.
1
GNPD data 2009
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the
user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation
regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
Page 1 of 7
Production Process
Process Scheme 1 shows an example of the production process of drink yoghurt. Actually the process is very
similar to stirred yoghurt.
Process Scheme 1: Drinking Yoghurt
Milk & Water
Homogenization
Pasteurization
(5 min. at 95°C/203°F)
Fermentation
(42°C/108°F)
Smoothening
(Cool down to 20°C/ 68°F)
Cooling
Packaging
Storage
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the
user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation
regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
Page 2 of 7
Drinking yoghurt applications with FVV-30 series
There are many applications which would be applicable to this concept like e.g. Lassi, Ayran, Doogh etc. To
illustrate the benefits of DELVO®-YOG Flow Velvet FVV-30 series traditional Turkish drink yoghurt (Ayran) with
FVV-31 has been produced. Typical about this product is:
Low total solids (±6%)
Low fat levels (±1%)
Addition of salt ( 0.6-0.7%)
Typical yoghurt flavour
Creamy mouth feel
To illustrate the possibilities of our ingred ients, drinking
yoghurts with the following starter cultures were produced:
1. FVV-31
2. CY-346
3. Benchmark
Test conditions
- Drinking yoghurt with:
o 2.1% proteins (6.4% total solids)
o 2.7% proteins (7.6% total solids)
- Inoculated with 4 units of DELVO®-YOG/1000L milk
- Fermented at 42°C until a pH 4.5 is reached
- Stirring & cooling
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the
user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation
regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
Page 3 of 7
Results
In order to evaluate this application the post-acidification, fermentation speed and viscosity were analyzed. The
products were also evaluated by an objective sensory panel. The results are discussed in the following
paragraphs.
Sensory
The most important sensorial parameter for drink y oghurt (besides taste) is m outh feel. To evaluate this
parameter in the yoghurt drink a ranking test was performed. A group of >30 panellists were asked "Which
product do you think has the highest mouth feel?” To compare the results the following equation was used:
Total score = (Order of ranking 1 * People’s choice) + (Order of ranking 2 * People’s choice) + (Order of ranking 3 * People’s
choice)
In this equation the:
- “Order of ranking 1” means the lowest mouth feel and the “Order of ranking 3” means the most mouth feel.
- People’s choice means how many of the panellists have given the culture this order of ranking.
A comparison between the 3 cultures on both recipes is shown in graph 1 and 2.
Sensory ranking test (2.1% protein) Sensory ranking test (2.7% protein)
100 100
80 80
Total score
Total score
60 60
40 40
20 20
0 0
FVV-31 CY-346 Benchmark FVV-31 CY-346 Benchmark
Graph 1: mouth feel 2.1% protein Graph 2: mouth feel 2.7% protein
As can be seen in the above graphs, the FVV-31 clearly scores higher than the CY-346 and the Benchmark.
Statistical analyses showed that the difference was significant to p=0.1%. The FVV-31 has the highest mouth feel
and the CY-346 and the benchmark the lowest mouth feel.
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the
user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation
regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
Page 4 of 7
Fermentation time
During fermentation the pH was constantly measured with a Cinac-system to check the acidification. The curves
are shown in graph 4. The total fermentation time was about 4h30’ for FVV-31 and between 5h15’ and 5h45’ for
the CY-346 and the benchmark, making the FVV-31 the fastest culture.
Graph 3: Acificiation Curves
Fermentation time @ 42°C
7
FVV-31(2.1% mp)
6,5
CY-346 (2.1% mp)
Benchmark (2.1% mp)
6
FVV-31(2.7% mp)
CY-346 (2.7% mp)
pH
5,5
Benchmark (2.7% mp)
5
pH 4.6
4,5
4
0 1 2 3 4 5 6 7 8
Time (hours)
Post Acidification
To determine the post acidification, the drinking yoghurts were kept for four weeks at 7°C. The pH was
measured each week and is shown in the table 1. The cultures all have a relative mild post-acidification.
Table 1: Post Acidification
Recipe Culture Week 1 Week 2 Week 3 Week 4
FVV-31 4,35 4,30 4,30 4,25
2.1% protein
(6.4% milk solids)
CY-346 4,30 4,25 4,25 4,25
Benchmark 4,25 4,20 4,20 4,20
FVV-31 4,40 4,25 4,25 4,25
2.7% protein
(7.6% milk solids)
CY-346 4,30 4,25 4,30 4,30
Benchmark 4,25 4,20 4,20 4,20
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the
user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation
regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
Page 5 of 7
Viscosity
The viscosity of the drinking yoghurt is measured with a Brookfield Viscometer after one week of storage at 7°C.
All analyses are performed in triple. The results are shown in graph 3. The graph contains the relation between
the cultures on viscosity. The viscosity of FVV-31 and the benchmark are comparable to each other. The viscosity
of the CY-346 is a bit lower than the FVV-31 and the benchmark.
Graph 4: Viscosity analyses
Comparison on Viscosity
800
Viscosity (mPas)
400
0
FVV-31 CY-346 Benchmark
Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to
imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy,
currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document
is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the
user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation
regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products
for the user’s specific purposes and the legal status for the user’s intended use of our products.
Page 6 of 7Benefits The conclusion is that the benefits of using the DELVO®-YOG FLOW VELVET FVV-30 series are: Improved mouth feel DELVO®-YOG FVV-31 is capable of improving the mouth feel compared to the benchmark and CY-346 even in low dry matter recipes. This improved mouth feel opens new opportunities to innovate with fresh low dry matter yoghurt drinks. Faster fermentation time With a reduction of 1 hour in fermentation time the FVV-31 is clearly faster than the others. This faster fermentation time is beneficial for the planning in the factory. The possibility to use t he factory more efficient will also lead to reduction in costs. Less time for non-starter organisms to grow. Reduce costs while maintaining eating enjoyment It is not acceptable that reducing the costs leads to lower quality products. With FVV-31 this is not the cas e anymore, lowering the total solids by addition of water up to 30% of the total volume while still retaining the mouth feel. The addition of e xtra water results in more product for the same cost price. This always has to be within local legal permitted limits. Technical Service DSM has a wealth of experience in the application of DELVO®-YOG. Our Technical Support Team is on hand to share its expertise in the use of these ingredients and to support you in the development of innovative products. Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to imply any representation or warranty for which we assume legal responsibility, including without limitation any warranties as to the accuracy, currency or completeness of this i nformation or of non-infringement of third party intellectual property rights. The content of this document is subject to change without further notice. Please contact us for the l atest version of th is document or for further i nformation. Since the user’s product formulations, specific use ap plications and cond itions of use are beyond our control, we m ake no warra nty or representation regarding the results which may be obtained by the user. It shall be the re sponsibility of the user to determine the suitability of our products for the user’s specific purposes and the legal status for the user’s intended use of our products. Date of issue: April 27, 2011 Page 7 of 7
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